This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.
INGREDIENTS
- 1 tablespoon corn oil
- 3 tablespoons cashews
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped scallions white parts only
- 2 green Thai chiles finely chopped
- 1 cup canned pineapple chunks
- 4 tbsp fresh basil leaves roughly chopped, divided
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 2 tsp soy sauce
- 1 tsp kosher salt
- 1 cup steamed short-grain white rice preferably a day old
- 1 1/4 cups Water
INSTRUCTIONS
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Sauté the vegetables and pineapple. Select Sauté,, and pour in the oil. Once hot, add the cashews and stir for 1 minute. Add the onion, scallions, and chiles, and Sauté for 3 to 4 minutes, until the onion is translucent. Mix in the pineapple, 2 tablespoons of basil, and the curry powder, turmeric, soy sauce, and salt. Add the rice and water, and mix again.
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Pressure cook the rice. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot
RECIPE NOTES
MAKE IT GLUTEN-FREE: Use the Tamari Sauce instead of Soy Sauce (make sure the label says Gluten-Free)
Source:- Cosorithis